Method of preparing food



June 26, 1945 E. REICH 2,378,950

METHOD OF PREPARING TODD Original Filed Oct. 2, 1937 '7 Sheets-Sheet l .Zkyeiafar 2922652 fin wmW/w June '26, 1945. E, REICH 2,378,950

METHOD OF PREPARING FOOD Original Filed Oct. 2, 1937 7 Sheets-Sheet 2 aim/3W??? Elm M n t ltsssiz June 26, 1945. E. REICH 2,378,950

METHOD OF PREPARING FOOD Original Filed Oct. 2, 1937 7 Sheets-Sheet 5 June 26, 1945. E. REICH METHOD or PREPARING FOOD- Sheets-Sheet 4 Original Filed Oct. 2, 1937 June 26, 1945. E. REICH METHOD OF PREPARING FOOD Original Filed Oct. 2, 1937 7 Sheets-Sheet 5 June 26, 1945. REICH METHOD OF PREPARING FOOD Original Filed Oct. 2, 1937 '7 Shets-Sheet 6 dddeesssfli 1720a rzfar 'June26, 1945. E. REICH 2,378,950

METHOD OF PREPARING FOOD Original Filed Oct. 2. 1937 "r she ts-sheet 7 Patented "June 26, 1945 METHOD OF PREPARING FOOD Ernest Reich,

Original application October 2, 1937,

Quaker-town, P

erial No.

166,987. Divided and this application October 22, 1941, Serial No. 416,131

The invention relates to the art of preparing food and, more particularly, to a novel method and apparatus for imparting heat to food or other substances, and is a division of my application, Serial No. 166,987, filed October 2, 1937. 1

While the present invention is described primarilyin conjunction with the preparation of food, yet its utility extends beyond that scope, and may be applied wherever heat influence is desired to modify, alter'or vary the physical or chemical properties of substances.

The art of preparing food includes boiling, frying, grilling, broiling, baking, toasting and. parboiling. In these various forms the food is either exposed to conducted heat, such as by boiling, frying or grilling, or is exposed to radiant glow heat, such as broiling, toasting.

The distinction made between the two kinds of heat is based on whether or not the heat is directly received from the heat source or indirectly by the interposition of a conductor.

The prime object of the invention constitutes a novel method of, and means for, preparing food by a combination of conducted heat and radiant heat applied simultaneously or successively.

A further object aims at preparing food by the application of conducted heat to the toad under pressure and, likewise, by the application of radiant glow heat under pressure.

It is a further object to prepare food by the application of conducted and radiant glow heat which imparts flavor to the food, and eflects the coloring thereof without diminishing the juice content thereof.

It is a further object of the invention to provide a heating element which,-at one side, gives oil conducted heat and, at the other, radiant glow heat. Y

A further object aims at providing a heating device having a pair or cooperating heating elements, one of said elements emitting conducted heat, and the other of said elements emitting, at one side, conducted heat, and at the other side, radiantglow heat.

A still further object aims at making the heating element emitting conducted and radiant heat reversible, so that it may cooperate with the companionelement, with either conducted or radiant glow heat.

Another object aims at subjecting food at one side to conducted heat and, at the other side, to radiant glow heat, so that the coloring of food is effected without the usual loss of moisture.

With these and other equally important obiects in view, which will become apparent from a 6 Claims.

40 heating element.

(01. ssg perusal of the invention, the latter comprises the steps ofa novel method practiced by means described in thefollowing specification, particularly pointed out in the claims forming a part thereof, 5 and illustrated in the accompanying drawings, in

which:

Fig; 1 is a top plan view of a cover for a skillet constructed in accordance with my invention.

Fig. 2 is a section on the line 2-4 or Fig. 1. Fig. 3 is a section through a skillet to which the cover is applied.

Fig. 4 is a view similar to Fig. 3, with thecover 1 in reversed position and permanently secured to the skillet.

Fig. 5 is ,a perspective view or a heating device constructed in accordance with my invention.

Fig. 6 is a perspective view of a structure similar to Fig. 5 with a part added and with the parts in operative position.

Fig. 7 is a perspective view of a frame used with the heating device.

Fig. 8 is a fragmentary section on the line, 8-8 of Fig. .6.

Fig. 9 is a perspective view oi a heating device 5 wherein one of the heating elements is constructed to emit conducted heat at one side, and

radiant heat at the other side.

Fig. 10 is an enlarged section on the line Ill-i 0 of Fig. 9. Fig. 11 is a fragmentary section on the line 7 I l-l l of F18. 10.

FiFig. 12 is a side view or the device shown in 8. Fig. 13 is a sectional elevation oi a stove constructed in accordance with my invention.

Fig. 14 is a perspective view of the oven casing. Fig. 15 is a perspective view similar to Fig. 9, with the top heating element reversed to bring the radiant heat in juxtaposition with the lower Fig. 16 is a section through the pivotal joint for the upper heating element.

Fig. 17 is a front view of the joint when the element is in functional position.

Fig. 18 is a sectional side elevation of a further modification depicting a plurality of heating elements in tower arrangement. 18Fig. 19 is a section on the line |9-l8. 01', Fig. 50 Fig. 20 is a section through a modification of the device shown in Fig. 5.

Fig. 21 is a section through a modification of a skillet showninFlg.3 and Fig. 22 is a section through a further modi- 66 fication of a skillet.

by bringing the food in contact with a plate which is heated, either by gas, coal or electricity, or other means. The heat thus generated and conducted through the plate is imparted by contact to the food, and such heat is designated as conducted heat."

Again, if food is exposed to the influence of heat. from a flame, or other heat source, directly acting on the food without the intervention of a conductor, it is designated as "radiant heat),

In preparing food, which is distinguished by taste, flavor and appearance, after'many experiments and attempts, it has been established that the food must retain its natural juice and, in addition, flavor and appearance are important factors.

To this end, a combination process is evolved whereby the food is subjected, at one side, to conducted heat and, at the other side, to radiant heat, so that the application of heat, from both sides, eliminates the evaporation of juice, and yet a "charcoal" effect or developed flavor is imparted by the radiant heat, without the disadvantages attendant to charcoal broiling.

Again, it has been found that excellent results are obtained if the food is first subjected to conducted heat on both sides for a short time, whereupon one side only is subjected to radiant heat, while the other side remains under the influence of conducted heat.

Preferably, although not necessarily, the food is subjected to pressure while under the influence of the conducted and the radiant heat.

Referring to the drawings, and particularly to Figs. 1 to 4, inclusive, l generally designates a cover, which comprises a disk It formed with a downwardly extending flange 12, adapted to encompass a skillet or other cooking utensil.

While the disk in the present instance is shown circular, it is, of course, understood that any other shape or configuration maybe selectedto conform to the contour of the particular cooking a utensil.

nion 38 which has a central bore for the passage of the wires ii. The trunnion is received in a I bearing 3| formed with a downwardly extending 4 lug 32, received in a U-shaped bracket 33, secured to the skillet handle 21 by rivets 34 or other fastening means. A pivot pin 35 passes through the bracket 33 and the lug 32.

It is evident that the cover may be tilted about the pin 35, and also rotated about the trunnion 38 in the bearing 3| so that the heating element may be received within the skillet or be extraneous thereto; depending on whether radiant glow heat or conducted heat is to be supplied from the top.

Referring to Figs. 5 to 8, inclusive, 38 designates a gas range provided with a pipe 31 and valves 38 for the supply and control of gas, and a plate 39 which supplies conducted heat to the articles placed thereon.

The gas heater may be of the construction shown, but any standard range, heated by any kind of fuel, may be employed, it being the intention to apply the invention of a heating element thereto as an attachment.

At the rear, the range or heater has secured thereto a bracket 40 whichis provided with spaced upstanding lugs 40', through which extends a pivot pin 4| which also projects through lugs 42 of an arm 43, to which is loosely secured a heating member 44, which is auxiliary and adapted to cooperate with the plate 39. As shown in Fig. 6, the arm is in the form of a goose neck terminating in a handle 45 and having prongs 48, into whose bifurcated ends extend lugs 41 of a bearing plate 48, secured to the prongs by pivot pins 48.

. The member 44 is formed as a casing closed at the top and sides, but open at the bottom. The chamber so formed is divided by a plurality of parallel partitions 49, in which are received insulator bushings 58, through which the heating element 5|, in the form of a wire, is strung.

Rods 52 extend crosswise to the partitions and are secured to the sides of the plate to form a protective grating.

The heating element is conducted through an armored cable 53 and thence leads to a plug 54 to be connected to a house socket.

In use the heating member or plate 44 is lowered into a, position parallel with the plate 39, so

' that food articles placed on the plate 39 receive .element or wire l'l whose ends lead to contact terminals I8 and [9 in a socket 28, adapted to receive a plug 2| which complements said socket to provide a handle 22. Diametrically opposite to handle 22 is another handle 23, whereby manipulation of the cover is facilitated.

From the plug 2| leads a cable 24 to another plug 25, which may be inserted in the usual house socket constituting a source of electrical energy for heating the wire II.

In Fig. 3 the cover is applied to a skillet 26,

equipped with a handle 21, and shown on the top conducted heat from below and radiant glow heat from above.

If desired to speed up the coking process, the space between the plates 39, 44 may be closed by a rectangularframe 55, which has a handle 56 and is adapted to span the gap between the heating plates.

It is evident from the foregoing description that the auxiliary plate constitutes an attachment which may be separately manufactured, and secured to any range already in existence.

Referring to Figs. 9 to 12 and 15 to 1'7, inclusive, the heating device depicted therein is of the type disclosed in, and an improvement on, U. S. Letters Patent #1,839,1l2, issued December 29, 1931.

The device includes a base 51, comprising an upstanding hollow shell substantially rectangular in cross section and borne by legs 58.

Transverse shafts 59 and 68, secured in said base, have loosely mounted thereon, two pairs of rocking levers GI and 52, respectively.

The levers are pivotally secured at the forward ends to a vertical post 63, as at 64 and 65, whereby the-levers are maintained at all times in parallel element 10, located close to the cooking surface,

but insulated therefrom in any approved manner. The chamber is filled with asbestos pr other suitable heat confining and insulating material 1I. Mounted on the post 08 is a bracket I2, which is received between downwardly extending lugs 13 of a bearing 14 and transversed by'a pivot pin 15. Into the bearing 14 extends a trunnion 1a of a rectangular frame 11, encompassing the upper heating member or plate 18 and secured thereto by pivot screws 19. The lower plate 68 has a bandle 80, whereas the frame 11 has a handle 8I-to facilitate manipulation of the upper plate 18.

The upper heating member is hollow and has a heating element 82 near the lower cooking surface insulated therefrom in any appropriate manner and superposed by a layer of asbestos .83. Apartition 04 closes the chamber of the plate and is bent upwardly to provide side walls 85.

On the partition 84 are secured the lateral,

flanges of 'U-shaped plates I16, which have cut away portions to receive insulators 81, through which aheating element 88 is strung.

The top of the plate is open and has grating rods as secured at the ends to angle irons 90, fastened to the upper ends of the side walls 05.

Rods 9| are situated in the bights of the U- shaped plates 86 and secured to the side walls 00.

It is evident that, by the provision of the trunabove the grate I06.

nion 10, either the heating element 82, furnishing conducted heat, or the heatingelement 00, furnishing radiant glow heat, may be arranged to cooperate with the lower heating plate.

Normally the locking levers 6|, 63 are movable freelyabout the shafts 59. and the two plates 69, 18, through their peculiar supporting arrangements, are counterbalanced.

It is thought unnecessary to describe the mechanism for varying the distance between the heating members and, thereby, vary the pressure on the interposed food material, at the will of the operator, as these features per se do not form the subject matter of the present invention.

Attention is called to the fact that the upper.

plat 13. is suspended in the frame 1.1, in such manner that when the plate is in raised position,

it slants rearwardly and downwardly, so that a greater open space is afforded for the introduction or food, and also grease on the plate will run down and drop into the groove 92 of the lower plate 69, and thence into the trough 93.

In Figs. 13 and 14, a, heating device is depicted, which functions as a stove.

' A casing of rectangular form I00 and open at the top and bottom is interposed between an upper heating member IM and a lower heating member I02. The lower member emits conducted heat while the upper member has a grill I03 capable' of emitting radiant glow heat.

It is, of course, within the scope of the inven- .,tion to reverse the heating effects, so that the lower member may emit radiant glow heat while the upper member may emit conducted heat.

The casing is provided with a door I affording access to the heating chamber, defined by the casing. The plates I 0I and I02 can be actuated to approach and recede from one another,

of radiant glow heat, while as has been mentioned in the previously described embodiment.

The modification shown in Figs. 18 and 19 depicts a plurality of heating devices arranged in superposed relation, and illustrates a combination arrangement producing radiant glow heat by A heating member or plate I09 is secured to an arm IIO of a post III, which is connected by parallel links II2 to pendent brackets II3, secured to the top of the base I05. The lower link II2 is connected by a spring 211 to the base I05.

The plate I09 is provided at the lower side with an exposed heating element ill for the emission the upper side emits conducted heat.

Againa plate H5 is provided at the top of a casing IIB mounted on the base I05. The plate III isconstructed similar toplate I09 and is adapted to emit radiant glow heat through its exposed heating element I I1, and conducted heat at the opposite side.

A plurality of cooperating heating members or plates II8 are mounted in frames II9a, pivotally secured to posts I I9, which are connected by par- .destined for commercial establishments, steamships, .trains, and all other places where space in lateral direction is limited.

The provision of a device with a large number of heating plates, with various kinds of heating surfaces, has the'advantage that all. kinds of cooking processes, such as frying, toasting, broiling, baking, and the like, may be carried out at one and the same apparatus and at one and the same time, so that the eiforts of a chef are concentrated in one place and precludes the hitherto necessary caring for several devices remote from one another.

A further advantage constitutes the fact that, by superposing the heating plates, heatis concentrated and conserved for effective use and losses, due to wasteful radiation, are reduced to an irreducible minimum.

The modification shown in Fig. 20 shows the i open at the bottom, to permit radiant glow heat to emit from the heating element I26. If desired, the radiant heat of the upper plate may be converted into conducted heat and, to this end, a plate I21 is provided which may be inserted through a slot I28 and is finally seated in a groove I29, and serves to close up the lower open end of the plate I22.

Upon the insertion of the plate I21, heat is transmitted therethrough. so that, instead of radiant glow heat, conducted heat is emitted.

The plate I21 may be madeof steel, cast iron, aluminum, or copper, depending on the peed with which the heat is emitted. In the case of or copper is employed. i

The lower plate I25 has a heating element I30,

under which insulation ltl is provided to restrict the heat from conduction.

The layer oi insulation may be removed and instead a plate, similar to plate I21, may be inserted, so as to cause conducted heat to be emitted.

The modification shown in Fig. 21 is a skillet which has a cover I32, in which a heating element I33 is built, capable of emittin radiant glow heat.

In Fig. 22, the cover I34 is drawn deep, so that the heating element I35, through the bottom at the cover, emits conducted heat and at the same time, the cover is capable of applying pressure on the food, arranged on the bottom of the utensil I36. Upon reversal of the cover, oi course, radiant glow heat is emitted.

While the drawings show preferred embodiments of my invention," various changes, alterations and modifications, both as to the process and the apparatus, may 'be made.

I, therefore, do not limit myself to the details of construction and arrangement, nor to the particular sequence of steps of the method, but claim my invention as broadly as the state of the art permits. v

I claim:

1. The method oi preparing food, including asvaeso 4 the steps of exposing the food to conducted heat on one side and radiant glow heat on the other side and subjecting the food to pressure.

2. The method 01 preparing iood, including the steps of simultaneously exposing the food to conducted heat on one side and radiant glow heat on 'the other side and subjecting the iood to pres;

sure. a

8, The method of preparing food. including the steps of exposing the food simultaneously to conducting heat on both sides, and subsequently exposing one side to radiant glow heat.

4. The inethod of preparing food, including the steps of exposing the food simultaneously to conducted heat on both sides, and subsequently exposing one side to radiant glow heat while the conducted heat on the other side is on.

5. The method of preparing food, including the steps of exposing the food to conducted heat at both sides, the heat being conducted through metal in contact withthe food, and consequently changing from conducted heat to radiant glow heat to influence one side of the food, while the other side is continuously subjected to conducted so conducted heat to radiant glow heat.

ERNEST REICH. 

